Savory Broccoli and Pesto Oat Bowl (Printable Version)
Creamy oats meets vibrant pesto and tender broccoli in this satisfying twist on a wholesome grain bowl.
# Ingredient List:
→ Base
01 - 1 cup rolled oats
02 - 2 cups vegetable broth
03 - 1/4 teaspoon salt
→ Vegetables
04 - 2 cups broccoli florets
05 - 1 tablespoon olive oil
06 - 1/4 teaspoon freshly ground black pepper
→ Pesto
07 - 1/3 cup basil pesto (store-bought or homemade)
08 - 2 tablespoons grated Parmesan cheese
→ Toppings
09 - 2 tablespoons toasted pine nuts
10 - 1/4 cup cherry tomatoes, halved
11 - 1 tablespoon extra virgin olive oil (optional)
12 - Fresh basil leaves, for garnish
# How to Make It:
01 - Bring the vegetable broth and salt to a boil in a medium saucepan. Stir in the rolled oats, reduce heat to low, and simmer, stirring occasionally, until creamy and thickened, about 7–8 minutes.
02 - While the oats cook, heat 1 tablespoon olive oil in a skillet over medium heat. Add the broccoli florets and sauté for 5–6 minutes until bright green and just tender. Season with black pepper.
03 - Once the oats are cooked, stir in half of the pesto and half of the Parmesan cheese. Adjust seasoning if needed.
04 - Divide the savory oats between two bowls. Top each with sautéed broccoli, cherry tomatoes, and the remaining pesto and Parmesan.
05 - Sprinkle with toasted pine nuts. Drizzle with extra virgin olive oil and garnish with fresh basil leaves.
06 - Serve warm.
# Expert Advice:
01 -
- The creamy oats absorb all that pesto flavor like tiny flavor sponges creating something unexpectedly luxurious
- You can have dinner quality comfort food on the table in under 30 minutes without heating up your entire kitchen
02 -
- I once made this with water instead of broth and it was so sad I ended up throwing it away entirely
- The broccoli should still have a little bite to it because no one wants mushy broccoli in their life
- Stir the pesto in after the oats are done cooking because heat can make basil taste bitter and grassy
03 -
- Toast your pine nuts in a dry pan until fragrant watching them like a hawk because they go from perfect to burnt in seconds
- Use the good olive oil for finishing because you can really taste the difference